Description
A quick and easy one-pan meal perfect for busy weeknights. These crispy rice paper pancakes are delicious and customizable, making them a family favorite.
Ingredients
Scale
- 8 sheets Rice Paper
- 1 large Egg
- 2 tablespoons Scallions
- 1 medium Carrot, shredded
- 200 grams Shrimp or Firm Tofu
- 2 tablespoons Soy Sauce
- 1 tablespoon Chili Sauce or Sriracha
- 2 tablespoons Vegetable Oil
- 2 tablespoons Fresh Herbs (Cilantro or Mint)
- 1 tablespoon Toasted Sesame Seeds
Instructions
- Prep the rice paper by soaking sheets in warm water for about 15-30 seconds until pliable.
- Whisk the egg in a separate bowl until frothy.
- Mix the soaked rice paper, whisked egg, scallions, shredded carrot, shrimp or tofu, soy sauce, and chili sauce in a large bowl.
- Heat the vegetable oil in a large skillet over medium heat.
- Cook the pancakes by spooning the mixture into the skillet and spreading it into a thin pancake. Cook for 3-5 minutes on each side until golden brown.
- Finish by removing pancakes from the skillet and placing them on paper towels to absorb excess oil.
- Garnish with fresh herbs and toasted sesame seeds before serving.
Notes
Serve with dipping sauces like sweet chili sauce or soy sauce. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 pancake
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg